Rye Chocolate Chip Cookies

Using a stand mixer with paddle attachment or large bowl and a hand mixer beat the butter and dark brown sugar just until a paste is formed. Medium speed about 1-2 minutes. Don't over cream into a lighter color, just beat until the butter is fully incorporated. Scrape sides and bottom of bowl as needed.

Add egg, yolk, vanilla, and bourbon to creamed butter and sugar. Mix until incorporated.

Add 1/3 of the flour at a time until fully incorporated.

Fold in chocolate chunks with a rubber spatula or a wooden spoon. Fold just enough to distribute. The chocolate crumbs from chopping the bars will slightly darken the cookie dough. 

Use a #40 cookie dough scoop to measure the room temperature dough into balls. Place the cookie dough balls in a single layer inside a parchment paper lined air tight container. 

Place the container of cookie dough balls into the fridge and chill for a minimum of 2 hrs. This will allow the butter to firm, flavors to develop, and prevent spreading when the cold cookie dough is baked. You can also chill the cookie dough overnight for an even richer flavor.

I have frozen the cookie dough balls for 1 hour and baked them from frozen with great results. Though, my personal preference is the overnight chill for added flavor. 

Preheat oven to 350℉ (180℃). Line two large rimmed cookies sheets with double sheets of parchment paper.

When its time to bake the cookie dough balls, remove them from the fridge and gently pack each dough ball between cupped hands before placing them on the tray.

Place cold cookie dough balls 1-2 inches apart on room temperature rimmed baking trays. Bake one tray at time. There should be about 9 cookie dough balls per tray. Keep the rest of the dough in the fridge until ready to bake.

Bake cookies for 10-12 minutes or until edges start look dark and crisp.

Place cookie sheet onto cooling rack for 10 minutes. Cookies will finish baking as they cool.

Remove cookies from sheet and place directly onto wire rack to cool completely.